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Three soft tacos filled with roasted chickpeas, sautéed vegetables, guacamole, fresh cilantro, and crumbled cheese, served with lime wedges on a white plate.
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5 from 8 ratings

Crispy Chickpea Fajitas With Veggies

These easy chickpea fajitas come together on one sheet tray in just 30 minutes! Made with pantry staples and packed with plant-based protein and fiber.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: chickpea fajitas, vegetarian fajitas, veggie fajitas
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 15-oz cans chickpeas 425 g cans
  • 2 medium bell peppers any color
  • 2 large portobello mushrooms
  • 1 medium zucchini
  • ½ medium red onion
  • ¼ cup olive oil 60 mL
  • 1 Tbsp chili powder
  • 1 tsp each cumin and smoked paprika
  • ½ tsp each salt, garlic powder, and onion powder
  • 4 medium tortillas warm in a skillet before serving
  • To serve: guacamole, sour cream, cheese, cilantro

Instructions

  • Dry Chickpeas: Preheat oven to 400°F (204°C). Drain 2 15-oz cans chickpeas then spread them onto a few layers of paper towels to dry while you prepare the rest.
    A baking sheet lined with paper towels holds an even layer of chickpeas drying on top of it.
  • Prep Veggies: Cut 2 medium bell peppers and 2 large portobello mushrooms into strips. Cut 1 medium zucchini into bite-sized halfmoons. Cut ½ medium red onion into slices.
    Four bowls containing sliced red and yellow bell peppers, sliced mushrooms, sliced red onions, and chopped zucchini on a green surface.
  • Season: Transfer chickpeas onto half of a large unlined rimmed baking sheet. Add sliced veggies to the other half (keep chickpeas and veggies separate so that the chickpeas will get crispy).
    Drizzle everything evenly with ¼ cup olive oil and sprinkle on 1 Tbsp chili powder, 1 tsp each cumin and smoked paprika, and ½ tsp each salt, garlic powder, and onion powder. Toss to evenly coat.
    A sheet pan with sliced mushrooms, bell peppers, red onions, and seasoned chickpeas, ready to be roasted.
  • Bake: Bake for 20 to 25 minutes, or until veggies are tender and beginning to char at the edges.
    Turn oven to "broil" and continue cooking for 2 to 3 minutes, watching closely until edges are crispy and charred.
    A baking sheet with roasted chickpeas on one side and roasted vegetables including red onions, bell peppers, zucchini, and mushrooms on the other side.
  • Assemble: Spoon mixture onto tortillas and finish with your favorite fajitas toppings, like guacamole, sour cream, cotija or feta cheese, and cilantro!
    Three soft tacos filled with roasted chickpeas, bell peppers, zucchini, guacamole, cilantro, and crumbled cheese on a plate with lime wedges.

Video

Notes

Storage: These chickpea fajitas store great! Keep them in the fridge in an airtight container for up to 4 days or freeze for up to 3 months. Reheat them in a skillet with a bit of water and saute until heated through and tender.
Can I use another bean? Sure! Black beans and pinto beans work well. They just don't get as crispy.

Nutrition

Serving: 1fajita | Calories: 337kcal | Carbohydrates: 37g | Protein: 14g | Fat: 16.9g | Saturated Fat: 2.2g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 11.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 362mg | Potassium: 727mg | Fiber: 10.2g | Sugar: 8.2g | Vitamin A: 1767IU | Vitamin C: 96mg | Calcium: 76mg | Iron: 3.9mg
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